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Sunday, April 20, 2014

Easter breakfast

Photo through the glass door of the new oven...a oven pancake.

Preheat oven to 450 degrees.

Blend together -- 3 eggs, 1/2 c. gluten free flour, 1/2 t. vanilla, dash of salt (optional), 3/4 c. milk, 3T. butter-melted and in the baking dish. ( you can use a pie pan or a cast iron skillet )

Pour batter on top of melted butter. Place in preheated oven and bake at 450 for 15 minutes.

Turn,the oven down to,350 degrees as the pancake continues to bake.


While it is baking, prepare sliced fruit. I used fresh strawberries which were then warmed in a glaze of raspberry jam mixed with orange juice....beautiful!

The original recipe calls for lemon juice and powdered sugar to top the pancake before adding fruit.

Remove puffy pancake from oven...

It will collapse and can be sliced like a pie.....

Top with strawberries and enjoy!

This is one of my favorite spring time breakfasts.....Today I had to work quickly to get to church for Easter mass at 9:00 a.m.

It was a great service, so many families, children dressed up little girls with hair bows and pastel dresses...longer service than normal of course! I enjoy seeing many different ethnic faces in the congregation,which inspires me to want to paint faces!


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